Genoese pesto salad of butterflies
Instructions
If you are using frozen fish, Cook without defrosting, rising 2-3 of the cooking time.
Boil the pasta in salted water, then drain, dress with a little olive oil and allargatela on a plate, leaving it to cool a little.
Meanwhile, bring to the boil 1/2 liter of water with lemon juice, sliced onion and some sprig of parsley.
Soak the hake fillets and cook 7 minutes.
Remove the fish, sfaldatelo with your hands and put it in a bowl.
Skinned tomatoes discarded seeds and coarsely chopped the pulp.
Sliced olives.
Chop the parsley and pepper.
Mix the fish with tomatoes, olives and herbs, seasoned with salt, lemon juice and remaining 3 tablespoons oil.
Pour fish and toppings on the dough, mix well and serve immediately.
Ingredients and dosing for 4 persons
- 300 g of type paste butterflies
- 2 lemons (juice)
- 300 g of hake fillets
- 1 bit of onion
- 400 g of ripe tomatoes
- 30 g of pitted black olives
- 1 bit of chili
- Olive oil extra virgin
- Parsley
- Salt